OH! Magazine - Australian Version September 2016 | Page 14

( OH YUM!
YUM ))

VERONICA LAVENIA’S
CHERRY TOMATO
MOZZERELLA
SALAD
Veronica Lavenia
shares this tantalising
salad recipe.

How to make it:
1. Wash, clean, dry and chop the lettuce.
2. Wash, dry and split the cherry tomatoes in half.

What you’ll need:
10 lettuce leaves
10 cherry tomatoes
10 pitted olives
3 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil
Juice of a large lemon
1 tablespoon chopped parsley
15 cherry mozzarella balls
5 basil leaves
4 slices rustic bread, cut into cubes

Serves: 4

Recipe from The Vegetarian Italian
Kitchen, by Veronica Lavenia ($40,
New Holland Publishers Australia)

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OH! MAGAZINE (SEPTEMBER 2016)

3. Pour the vegetables in a large bowl and season with balsamic
vinegar, olive oil, lemon juice and parsley.
4. Add the olives and let stand for 10 minutes.
5. Add the cherry mozzarella and basil leaves (washed and dried).
6. Serve with warm rustic bread.